A light and healthy dessert, yet full of flavor, perfect to enjoy as a fresh conclusion to a dinner party: Fruit salad with lemongrass jelly and ginger ice cream, a signature recipe from three-star chef Heinz Beck.

Ingredients for eight people

For the pineapple and tarragon soup

For the ginger ice cream

For the lemongrass and ginger jelly

For the dish garnish

For the cucumber and carrot brunoise

Procedure for Heinz Beck’s Fruit Salad with Lemongrass and Ginger Ice Cream

For the pineapple and tarragon soup

Combine the first three ingredients, emulsify, add the freshly broken tarragon leaves by hand and let steep for 15 minutes. Strain and refrigerate.

For the ginger ice cream

Bring the milk and cream to 40°C, add solids previously mixed together and bring to 85°C. Strain, cool rapidly, add ginger juice and whip.

For the lemongrass and ginger jelly

Bring the water, sugar and lemon peel to 80°C. Pour in the lemongrass rounds and leave to infuse for 60 minutes. Strain, add the hydrated gelatin, agar agar, ginger juice and bring to a boil. Quickly distribute to serving plates.

For the diced fresh fruit

This recipe was made in its summer version using: peach, nectarine, melon, watermelon, cherry, mango and apricot. However, the same can also be adapted to other times of the year, depending on the seasonality of the fruits used.

For the cucumber and carrot brunoise

Clean and peel both the carrot and cucumber. Cut both into brunoise and cook lightly in the sugar-water syrup.

Serving

Lay the carrot and cucumber brunoise on top of the lemongrass jelly previously distributed on plates, top with diced fresh fruit, pineapple and tarragon soup, a quenelle of ginger ice cream. Decorate with edible flowers and tarragon leaves. Heinz Beck